Stuffed Focaccia with Broccoli Rabe and Sausage
Giallo Zafferano · giallozafferano.com · 2024 · Original
Focacciainferred from the title
DietNot vegetarian: sausage 10.6 oz.
Against 5,130 pizza recipes
Focaccia style, one of 397 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Focaccia (Italy (generic)): plain focaccia bread with no regional claim: high hydration, oiled sheet pan, dimpled, salt and rosemary; a bread, not a pizza
Tradition: 70 to 85% hydration · 425 to 475°F bake (this recipe: 356°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
356°F / 180°C
Bake time
60 min
Oven
home standard
Surface
stone
Ingredients (10)
- flourManitoba flour 2 ½n/a
- flourType 00 flour 1 ½n/a
- waterWater 1 ½n/a
- yeastBrewer's yeast 1 tspn/a
- saltFine salt 1 tspn/a
- oilExtra virgin olive oil 1.4 tbspn/a
- cheese otherSpicy Provolone cheese 7 oz198g
- oilExtra virgin olive oil to tasten/a
- oilExtra virgin olive oil 1 ½n/a
- saltFine salt to tasten/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseSausage 10.6 oz301g
- over cheeseBroccoli rabe cleaned 10.6 oz301g
- over cheeseGarlic 2 cloves
- over cheeseFresh chili pepper 1
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia group marked.
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